The Yard: How to Open a Restaurant in Brooklyn
Find an opportunity, a niche, some way that the community is *not* being served and work towards that. I think for Brooklyn, people look for exquisite food and service, with thoughtful attention towards atmosphere, and wine or cocktail pairings… perhaps not mechanical bulls? But that’s just me.
4. What’s the single most important thing involved in opening a new restaurant in Brooklyn?
Having discussed this with Holly and others, I think it’s very important to have a plan, a calendar with benchmarks and a broad system of operations: know what you’ll need and where you’ll need to be at six months out, three months out, six weeks out and then to build systems… training systems, inventory systems, find a way to delegate responsibilities and general and specific practices towards a “do it once; do it right” efficiency. And, of course, a strong menu with fresh, seasonal plates.
5. How important is the digital/social media side of things in the success of a new restaurant?
Marketing and branding is important in every business, any industry. But probably most important for web products, e-commerce, publishing, fashion, etc. I think for restaurants, having a presence online, providing a venue for customers to interact with the brand, is important. But ultimately, it’s going to come down to the real-life, brick-n-mortar experience.
6. Do you maybe think that Brooklyn already has enough restaurants?
Never! That’s like saying, “I think I’ve had enough fine food and fancy drinks in my life, thanks very much!”
7. What, exactly, is a “pizza pitch party”? Are you guys throwing pizzas?
Pizza may be thrown, yes. But probably not. Our pizza pitch party is the final session of our program, which will be a catered event with pizza from a very delicious, local pizza restaurant (any guesses?) while each student will have the opportunity to explain and pitch their restaurant concept to the class and our panel of professional advisors for valuable and immediate feedback and guidance. It’s like the last day of school, everyone makes their presentation and enjoys some pizza and drinks. But, you know, no grades—just valuable feedback and suggestions.
8. What’s the next big “How to” course like this?
We’re working on a few new classes and events in the coming months including a new program on “How to Kick Ass On Kickstarter” as well as a “Wine Taste & Talk” series with local sommeliers… we also host monthly art exhibitions with opening receptions every second Friday of the month, and we’re developing a series of “Speed Networking for Entrepreneurs and Small Business Owners.”
Beyond that, The Yard is opening a second location just over the Williamsburg Bridge on Delancey Street (and Orchard), and we’re now accepting applications from startups and creative business owners.
As always, to be the first to know about our upcoming events, sign up for our newsletter at http://www.workattheyard.com